Rice Dish

Ikura sushi is a common name for a type of gunkanmaki topped with ikura&mdash;plump orbs of salmon roe. Ikura is usually marinated in soy sauce, and the sushi is assembled by wrapping nori seaweed around a ball of sushi rice. The combination is then topped with a spoonful of roe. This sushi type is a relatively recent invention that became popular after salmon was introduced as a sushi ingredient. Occasionally, ikura sushi will come topped with a cucumber slice.

Ikura Sushi

Japan

Inarizushi is a unique sushi variety which consists of chewy tofu pockets filled with fragrant sushi rice. Aburaage, the tofu skins which have been fried to form hollow products are used as containers which hold the rice together. Mild in flavor, they are usually boiled in a fragrant mixture of dashi, mirin, and soy sauce, which allows them to soak in all the subtle flavors. The filling inside the tofu pockets usually employs plain sushi rice, which can be elevated with many different ingredients such as carrots, shiitake mushrooms, roasted sesame seeds, or pieces of nori, but it never employs raw fish, the common element found in other sushi varieties. The rice is placed in the center of tofu pockets, and it is usually completely enclosed. In more decorative forms, the rice is only partially covered to showcase the delicious filling. It is believed that inarizushi was originally prepared in the 19th century, and its invention is usually associated with Toyokawa, where it was primarily sold as a snack in front of many shrines. Because of its convenience and the complex sweet, salty, and sour flavors, inarizushi is extremely popular in Japan. It is often sold as a takeaway meal or a quick supermarket snack.

Inarizushi

Injeolmi are traditional South Korean steamed rice cakes. They are prepared by steaming and pounding rice into a pliable dough which is then rolled and generously dusted with roasted soybean powder. The varieties include ssuk injeolmi, which incorporates mugwort powder, or kkaeinjeolmi, which is dusted with black sesame. According to a legend, these cakes were invented by a commoner Yim who offered them to the king Injo after he fled Seoul due to a rebellion. To show his appreciation, the king named the dish after its inventor. Nowadays, injeolmi is mainly enjoyed on special occasions, and it is usually served sliced into bite-sized rectangular pieces.

Injeolmi

As the name suggests, Iwakunizushi is a variety of pressed sushi that hails from Iwakuni City, Yamaguchi. It is made by layering sushi rice, lotus roots, shiitake mushrooms, and thin threads of fried eggs into large, square-shaped wooden molds. Traditionally, the box is then stepped on, until all the ingredients are well pressed. Additionally, seafood is often placed on top of Iwakunizushi, most commonly pickled mackerel or shrimps. Because of its colorful and appealing appearance, this sushi variety is a staple dish served on special occasions and remains a favorite local specialty.

Iwakunizushi

Iwashi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of sardines. The dish has a very fishy flavor and a texture that can be somewhat tough. The aromas are pungent, even when the sardines are extremely fresh. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Iwashi nigiri sushi

Jagacida is a Cape Verdean dish with Portuguese influences, prepared with a combination of long-grain rice, bay leaves, paprika, tomato paste, onions, garlic, kidney beans, olive oil, and white pepper. The ingredients are combined, and the dish is simmered until the rice becomes tender. There are many version of jagacida (especially popular is the one with fried linguica sausage), and it's recommended to serve the dish with octopus stew and a green salad on the side.

Jagacida

United States

The cheapest way to serve a crowd of people, jambalaya is one of Louisiana's favorite dishes originating from the Cajuns from the southern parts of the country, where food was often scarce. At the time, there were many slaves in the country, so the word jambalaya supposedly derives from the French jambon, or ham, and the African aya, meaning rice. Another theory suggests that it stems from the Provencal jambalaia, meaning a mishmash. Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the obligatory spices - thyme and bay leaves. In some instances, chicken is added to the dish, but today there are also numerous variations from turkey shrimp to alligator meat additions. Rice is added in the end, to absorb the rich flavors from the stock until there is no liquid left. It is cooked in a big, heavy pot and is known to be a crowd-pleaser, so it is not a surprise that it is the most popular dish on the Gulf of Mexico oil rigs, where the employees share a similar food culture.

Jambalaya

India

Jeera rice is a simple Indian dish made with rice and cumin seeds. Basmati rice is typically mixed with cumin seeds which have been fried in ghee, and the dish can be additionally enriched with cinnamon, cardamom, bay leaves, cloves, and coriander. Once prepared, jeera rice can be served on its own or as an accompaniment to a variety of Indian dishes. The word zeera is Hindi-Urdu for cumin seeds, hence the alternative spelling &ndash; zeera rice.

Jeera bhaat

Jollof rice is Nigeria's national dish of Senegambian origin, that can be found in every country of West Africa with some variations in the ingredients. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flavors. The most common ingredients found in jollof rice include rice, tomatoes, tomato paste, onions, salt, and pepper. On top of that, any kind of meat, vegetable, fish or spice can be added. It is important to have a delicious sauce, so in addition to tomatoes, there are also ingredients such as coconut milk, nutmeg, partminger (African basil leaf) and sometimes even Roiboos tea used in the sauce. The other name for the dish is benachin, meaning one pot in the native language of the Wolof people who created it. It's believed that jollof rice is the predecessor to the popular Cajun dish jambalaya.

Jollof rice

Jud&iacute;as pintas con arroz is a traditional dish based on rice and beans. The dish is usually made with a combination of rice, pinto beans (soaked and drained), onions, garlic, olive oil, flour, paprika, butter, bay leaves, and salt. The beans are cooked, drained, and placed into a pan with cold water, onions, bay leaves, and garlic. The mixture is cooked for more than two hours. The rice is cooked, drained, and set aside. The onions and garlic are saut&eacute;ed in olive oil over low heat. Flour and paprika are added to the mixture, and it's then mixed with the beans. Butter is stirred into the rice, it's seasoned with salt, and served on a deep and round serving dish before the bean mixture is spooned on top, and jud&iacute;as pintas con arroz are enjoyed immediately.

Judías pintas con arroz

Ju'hori palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is made with a combination of meat (lamb, beef, or chicken), rice, corn, onions, carrots, oil, bell peppers, coriander, cumin, and salt. The onions, carrots, meat, and bell peppers are saut&eacute;ed in oil, then mixed with all the other ingredients and covered with water. The plov is seasoned with salt and simmered over low heat until the liquid evaporates and each ingredient is fully cooked. Once done, ju'hori palov is typically served warm on large platters.

Ju'hori palov

Kabsa is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. Heavily influenced by Persian and Indian biryanis, kabsa makes use of the water that was used for cooking fish or meat and re-using it to cook the spiced, long-grain rice in it, perfectly blending all the flavors and spices. The dish can be made with chicken, lamb, camel meat, fish, or even shrimps, truffles, or duck meat. The meat or fish is usually placed on top of the rice, and the whole dish is served on a large platter, meant to be shared and eaten by hands. Although it originated in Yemen, this traditional combination of rice and meat is incredibly popular in Qatar and Saudi Arabia, where it is considered a national dish. Across the Arabian Peninsula, kabsa is also known as machboos.

Kabsa

Iran

Kadoo polo is a traditional Persian dish featuring rice and spiced pumpkin, popular in Caspain Sea region of Iran. Known for its warm, aromatic flavors, it combines basmati rice with tender pumpkin, spices, and often caramelized onions. The pumpkin is peeled, cubed, and saut&eacute;ed or caramelized to add a subtle sweetness, while onions and garlic create a savory base. Spices like turmeric, cinnamon, and saffron infuse the dish with a golden color and rich aroma, and sometimes a touch of sugar or honey is added for additional sweetness. To prepare it, the pumpkin and onions are cooked separately with spices, then layered with the rice in a pot and steamed to create the tahdig, a crispy rice crust cherished in Persian cuisine. Once the rice is fully cooked, it&rsquo;s gently mixed with the pumpkin to blend the flavors. Kadoo polo is often served with Persian herbs, yogurt, or occasionally with lamb or chicken.

Kadoo polo

One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of thinly sliced, assorted raw seafood called sashimi laid over freshly steamed rice. What kind of sashimi will be used in a kaisendon dish is not fixed, but the seafood selection depends on both location and season, and most often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated ikura (salmon roe). Apart from sashimi, kaisendon is typically topped with toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions, and either fresh or pickled ginger. Before being placed on a bed of steamy rice, all of the ingredients are drizzled with wasabi-laced soy sauce, and the kaisendon bowl is lastly garnished with some white sesame seeds, white radish sprouts, and wasabi paste. In Japan, fresh seafood donburi dishes have a huge following; light yet nutritious, they make for a great lunch option and can be found at any sushi restaurant.

Kaisendon

Kamameshi or kettle rice refers to a meal that is both cooked and served in a special cast iron pot called kama; hence the name. This traditional Japanese rice dish is prepared by simply steaming the rice with various kinds of meat, seafood, and vegetables. Kamameshi is typically flavored with soy sauce, sake, or mirin, while most of its punch and crunch comes from the slightly burnt rice sticking to the bottom of the kama kettle. Some of the most popular varieties include seafood or kaisen kamameshi, chicken or tori kamameshi; crab meat or kani kamameshi, and gomoku kamameshi, which is by far one of the absolute favorites. It is flavored with Japanese wild parsley called mitsuba and consists of mixed meats and vegetables such as chicken, crab meat, shrimps, carrots, bamboo shoots, and shiitake mushrooms. Kamameshi is said to have its origins in Takeshitakama, while the term emerged in the late Meiji period and later became associated with the aftermath of the Great Kanto Earthquake in 1923, when family members and coworkers shared their kamameshi by eating directly from the kama pot. Nowadays, kamameshi dishes are most often prepared in small-scale replicas of the traditional, communal kama kettles and served as single portion meals.

Kamameshi

Kappamaki is one of the most common sushi varieties consisting of nori seaweed, vinegar-flavored sushi rice, and sliced cucumbers, preferably thin and seedless Japanese cucumbers. This sushi variety belongs to the wide group of makizushi (rolled sushi), and it is traditionally served sliced into bite-size pieces and accompanied by soy sauce, pickled ginger, and wasabi. Its name stems from kappa&mdash;a mythological creature from Japanese folklore whose favorite snacks were cucumbers.

Kappamaki

Japanese curry is an extremely popular dish throughout Japan. Since the curry is almost always served with rice, one can hear the term karē raisu mentioned very often. Curry was brought over to Japan by the British in the 19th century, when Meiji-era Japan welcomed foreigners and their goods. As a result, Japanese curry is similar to the English curry, characterized by the heavy use of curry powder. The dish developed into curry rice, a rich stew of meat and vegetables (such as carrots, onions, and potatoes) which is ladled over short-grain, white rice. Common garnishes include eggplant, lotus root, and cucumbers on top. There is also a popular variation on kare raisu called katsu kare, a curry rice dish with a piece of deep-fried pork cutlet called tonkatsu placed on top.

Karē raisu

Karuveppilai sadam is a traditional dish originating from Southern India, and it's also known as spiced curry leaves rice. The dish is prepared with a combination of rice, curry leaves, lentils, salt, pepper, coriander, cumin, chili peppers, mustard, asafoetida, peanuts (optionally), and oil. Most of the ingredients are roasted and tempered until the curry leaves become crisp. Cooked rice is mixed with the tempering and other ingredients, and the dish is then simmered until the flavors are completely absorbed. Karuveppilai sadam is typically enjoyed with raita or on the side.

Karuveppilai sadam

Kateh is one of the easiest and simplest techniques for preparing and serving rice, preferably long-grained because it absorbs water better than most other types of rice. The rice is washed, drained, and cooked in lightly salted and oiled water. It is cooked slowly, over low heat, allowing the rice to absorb all of the liquid. The result is not your typical fluffy rice, but a dish with a dense texture and a clean, undisguised flavor of rice. Kateh is rarely eaten on its own and is mostly served as a side dish. Since the preparation is not complicated, it is one of the most common side dishes in Iran. The refreshing and light taste of kateh pairs perfectly with fragrant and aromatic Iranian dishes such as traditional stews and kebabs.

Kateh

Kelupis is a traditional snack of both the Bisaya people and the Bruneian Malay people residing in Brunei and the Malaysian states of Sabah and Sarawak. Glutinous rice is first cooked in coconut milk that is flavored with pandan leaves, then wrapped in daun nyirik leaves. The prepared rolls are steamed, then left to hang so they contain no excess water and the rice inside is not wet or damp. Once unwrapped, this snack is delicious enough to be eaten alone, but it's typically paired with curry or a spicy meat dish known as rendang.